Choosing Voluntary Simplicity » Cooking & Baking from Scratch

How To Make Cake Flour

Shirley — Mon, 06 Feb 2012 14:04:03 +0000

Reader question... "I usually use all purpose flour for baking, but I have a few recipes where the flour ingredient is cake flour. I've been buying cake flour but that stuff is expensive. Can I substitute all purpose flour for the cake flour and will the results be as good? Or do I need to buy cake flour for these few recipes?" --Lisabette N.

Lightning Cake — A Quick & Easy Yellow Cake Recipe

Shirley — Tue, 03 Jan 2012 13:11:25 +0000

I found this recipe in a 1942 Fannie Farmer cookbook for junior cooks... which probably explains why it is such an easy and foolproof recipe to make. This delicious, wonderfully light cake makes up quickly, and although it requires only two eggs, it tastes very much like a sponge cake.

How To Make a GMO Free Light Corn Syrup Substitute

Shirley — Tue, 29 Nov 2011 13:27:44 +0000

I have had this recipe for some time but had never tried it until last Christmas when I wanted to make some divinity fudge and couldn't find any commercial corn syrup that was GMO free. I was pleasantly surprised at the results... the substitute is the same consistency as corn syrup, it looks like corn syrup, and it certainly works like purchased corn syrup in the divinity fudge recipe, and also in a nut brittle recipe that is another one of our favorites. I almost never use corn syrup, but when it's a necessary recipe ingredient, it's good to know there is such a satisfactory GMO free alternative.

Coleslaw — Is It Part of Your Thanksgiving Tradition?

Shirley — Tue, 22 Nov 2011 12:32:11 +0000

For me, coleslaw is a part of the traditional Thanksgiving dinner... I can't remember a single Thanksgiving without it. My mother is "famous" for her coleslaw, and the aunts, uncles, and cousins always request it. She still makes the coleslaw for the extended family gathering, making it the way she always has, even still chopping the cabbage by hand.

Is It Possible To Have a Soy-Free Traditional Thanksgiving Dinner?

Shirley — Thu, 17 Nov 2011 14:10:46 +0000

Reader question... "Is it possible to have a Thanksgiving dinner that isn't full of soy? I was diagnosed with a severe (life threatening) soy allergy a few months ago and everything we normally would have for our Thanksgiving dinner seems to have soy on the label. Ideally we would have turkey, mashed potatoes and gravy, pies, stuffing, but all the labels say soy. What can I do?" --Diana S.

Cooking & Baking with a Wood Stove

Shirley — Mon, 07 Nov 2011 11:48:42 +0000

Reader question... "I loved your post about your wood burning cook stove because I have a stove that's kind of like yours. I thought I could learn to cook and bake with it but everything is coming out either undercooked or burned. I know there is a way to do this. Do you have any hints or suggestions that would help me?" --Corrinne L.

I have found that it's really a continual learning process, because cooking or baking with wood requires a different rhythm and a different timing than cooking with gas or electricity. Most importantly, it requires learning how to adjust to the peculiarities of each individual stove... and that can be quite a challenge.

Whole Wheat Banana Nut Bread

Shirley — Fri, 04 Nov 2011 13:07:35 +0000

My family asks me to make this whole wheat banana nut bread every year for Thanksgiving. It's a light, cake-like bread with a great banana flavor... it is very easy and quick to make because all the mixing can be done by hand.

Corn and Chicken Soup with Rivels

Shirley — Sun, 23 Oct 2011 14:45:53 +0000

There are many versions of this popular Amish corn and chicken soup with rivels... this is mine. On the first day I make the rivels and spread them out on my cutting board to dry. I also make the stock for the soup by simmering chicken pieces (usually thighs) in a large pot of water. Since any soup is only as good as the stock it is made in, I try to make the stock as flavorful as possible. I always add dried or fresh sage, basil, salt, and pepper... celery, onions, and carrots... and simmer everything until it has reduced by about half. Then I refrigerate the stock overnight. Once it has cooled any fat has congealed and can be easily skimmed off the top.

Quick One-Dish Spanish Rice

Shirley — Tue, 20 Sep 2011 14:58:34 +0000

Since my soy allergy means I have to cook from scratch, and I don't have the convenience of opening cans or popping things in the microwave for instant meals when I'm pressed for time, I count on a number of favorite "quick recipes" that my family loves. This one-dish Spanish Rice is one of the main dishes I turn to when I need a hearty meal in a hurry. Total preparation time is less than thirty minutes from chopping the onions to sitting down to supper. This dish is a frugal one, too... and best of all, it is delicious! Although my copy of this recipe is handwritten and gives no source, I believe the original recipe came off the back of the Minute Rice box back in the 50's or 60's.

Oatmeal Apple Crisp

Shirley — Sat, 17 Sep 2011 21:29:42 +0000

We're really enjoying the unexpected huge (and free!) crop of apples, and I have been making up a lot of frozen apple pie fillings to put in the freezer. Today I made a big pan of apple crisp to have after dinner that was absolutely delicious! I have tried many apple crisp recipes, but I think this one has an especially nice blend of flavors. My apples were rather tart, so I tossed them with a small amount of sugar before I put them in the pan. I also used half light olive oil and half butter instead of the all butter in the recipe, and there was no discernible difference in taste.